Ingredients

• 5 cups popped popcorn
• 12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
• 1 cup crushed hard candy peppermints

Directions

1. Cover a baking pan with foil or wax paper; set aside.
2. Place popcorn in a large bowl; set aside.
3. Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions.
4. Stir in crushed peppermints after chocolate is melted.
5. Pour chocolate mixture over popcorn mixture and stir to coat.
6. Spread onto prepared pan; allow to cool completely.
7. When chocolate is cooled and set, break into chunks for serving.
8. Store in an air-tight container at room temperature.

Variation:

White Chocolate Popcorn Crunch:

1. Omit candy peppermints.
2. Mix ½ cup dried sweetened cranberries and ½ cup sliced almonds with the popcorn.
3. Pour chocolate over the mixture after it is melted.

Nutrition Facts

Per 1 cup:
280 calories 
11 g total fat 
9 g saturated fat 
0 mg cholesterol 
35 mg sodium 
45 g carbohydrates 
0 g fiber 
35 g sugar 
3 g protein 
10 mg potassium